A new method for the preparative isolation of chlorogenic acid lactones from coffee and model roasts of 5-caffeoylquinic acid.

@article{Kaiser2013ANM,
  title={A new method for the preparative isolation of chlorogenic acid lactones from coffee and model roasts of 5-caffeoylquinic acid.},
  author={Nils Kaiser and David Birkholz and Silvia Colomban and Luciano Leite Navarini and Ulrich H. Engelhardt},
  journal={Journal of agricultural and food chemistry},
  year={2013},
  volume={61 28},
  pages={
          6937-41
        }
}
Chlorogenic acid lactones (CQL) are known to contribute to the bitter taste of roasted coffee. CQL might also have beneficial biological activities. Until now, there is a lack of pure standard compounds for quantification and biological testing. Using high-speed countercurrent chromatography, milligram amounts of lactones could be isolated. The structures of 3-O-caffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, and 5-O-caffeoyl-epi-δ-quinide were confirmed by 1D and 2D NMR spectroscopy including… CONTINUE READING
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References

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High speed countercurrent chromatography for separation of ca ff eoylquinides from a model roasting mixture ( poster AT 056 )

N. Kaiser, D. Birkholz, U. H. Engelhardt
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